RESTAURANT MENU Assortment from Slow Fermentation Sourdough Bread With, Green Olive Oil, and Marinated Olives

RESTAURANT MENU Assortment from slow fermentation sourdough bread with, green olive oil, and marinated olives

Fresh and Raw Oysters Lobster mousseline, fennel oil, salmon eggs Black Angus steak tartare With traditional garnishes, truffle, cured egg yolk Sea urchin Turmeric, chives

Cold Appetizers Marinated anchovies Potato salad, tomato chutney, roasted bread, cacao Fish salad with catch of the day Black eyed peas, carrot, sweet potato, dill oil, beet Greens Roasted beets, anthotyro cheese, yeast, finocchio Greek flavors Tzatziki and tzatziki without garlic Eggplant salad Agioritiki Fava beans from Santorini with sweet bitter orange Hot pepper and cheese with kopanisti cheese from Mykonos Platter with a variety of traditional spreads

Salads Roasted roots Xinotyri from Mykonos, kale, hazelnut Cherry tomatoes Carob rusk, cucumber spaghetti, feta cheese, zucchini Greek lettuce Eel from Mesologgi, broccoli, cauliflower, linseed, avocado Greek caprese Organic Greek mozzarella, basil oil, lountza from Mykonos Hot Appetizers Calamari Risotto from potato and celeriac, chicken skin, truffle from Grevena, Enoki mushrooms Octopus stew Graviera cheese cream, lasagne, onion purée, polenta Steamy mussels Kakavia soup broth, tomato, bee palette Lobster ravioli Crayfish soup, corn cream, salmon Croquette crab from Alaska Marinated zucchini, tarama with avocado, coriander oil

PastaWe are producing our own fresh pasta daily, with organic flour and eggs. Prepared upon request. Choice of: Spaghetti, Casarecce “striftaria” & tagliatelle, Gluten free corn penne.

Lobster pasta Fresh tomato, basil, lobster broth Whole-wheat orzo with shrimp Oysters, chorizo, kumquat confit Beef ragoût Pancetta, Bechamel cream, tomato powder, burnt onion Tuna Leek-celery sauce, botargo from Mesologgi, wild rocket Roasted Vegetables Caper, Kalamon Olives, dry anthotyro cheese Fish Station Our fish are fresh, fished on the same day by local fishing boats Choose the way of cooking – Grilled – Slow cooked in salt crust Main Courses Chicken breast Roasted potatoes “spastes”, truffle mayo, potato emulsion Catch of the day Kakavia broth, herb crust, Jerusalem artichokes, garlic purée Lamb Eggplant puree, Pistachio from Aegina, sauce from its broth

WeMeat serve Black S Angustation beef. Its abundant marbling texture ensures a consistent flavor and juiciness in our dishes.

Tomahawk rangers Valley Smoked beef short ribs slow cooked Tagliata Trip-Tip Premium Rib Eye Beef Tenderloin Dry aged T-bone steak Bunless Turkey burgers Sauce of Choice Bearnaise sauce Traditional Argentinian chimichurri Low-fat butter with hazelnuts Bordelaise with mushrooms Side Dishes Triple cooked fries Sticky rice, dry onion Steamed vegetables, lemon, chives Baby potatoes confit, thyme Meat P latter Black Angus tagliata 1kg

Slow-cooked short ribs 700gr

Rib eye 600gr

Burger from turkey mince 8 pieces

Burger from beef mince 4 pieces Chicken breast fillet Assortment from garnishes and small pies Seafood P latter 1 lobster

Arrived jumbo prawns 4 pieces Grilled octopus Tuna Τartar Calamari Sea urchin Assortment from garnishes and small pies Desserts Pavlova (to share) Tonga, raspberries, baked peaches SantAnna Aroma Basil cream with strawberry compote, basil oil, crystallized white chocolate, yogurt ice cream Garden Cheesecake Coconut, cheesecake cream, mango-passion fruit compote, ginger biscuit 50 Shades of Purple Caramel, praline, blueberry ice-cream Greek donuts With honey, sprinkled cinnamon, white sesame Fresh seasonal fruits Sugar and lactose free ice-cream Made with olive oil / Vanilla, chocolate, hazelnut Sorbet Peach, melon, strawberry Allergens Eggs Lactose Gluten Sulphur Lupin Mollusc Mustard Nuts Celery Sesame Soy Fish Cover charge   Oysters    Urchin salad  buffalo tartare     Marinated anchovies       Catch of a day    Wild greens    Tzatziki   Eggplant salad   Fava beans from Santorini   Hot roots   Cherry tomatoes     Romain lettuce     Greek Caprese    Steamy mussels     Octopus stew      Lobster ravioli      Croquette crab      Calamari    Chicken breast  12-hour braised beef     Catch of a day    Lamb     Lobster spaghetti      Orzo       Tuna       Grilled vegetables     Beef ragoût      Turkey patties    French fries Sticky Rice   Steam Vegetables   Bearnez Sauce   Chimichuri hazelnut butter   Bordellaise with mushrooms  Pavlova    SantAnna Aroma     Garden Cheesecake     50 Shades of Purple     Greek donuts      Sugar and lactose free  ice-cream Sorbet  *All products might content gluten, soya, nuts or lactose residues Theologos Amiras Chef Dimitris Rizogalas Head Chef Dionissis Panos Menu Scientific Collaborator

The consumer has no obligation to pay if not presented with the necessary legal document element (receipt/ invoice). Prices include 24% VAT, 0,5% Municipality tax. Service fee not included. Legal Representative Responsible for market inspection: Christos Athanasiadis PARAGA Beach, Mykonos 84600 RESERVATIONS: +30 22890 25805 [email protected]